Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Paleo Whole30 Cauliflower Fried Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 82 reviews

A wholesome and flavorful Paleo Whole30 Cauliflower Fried Rice recipe that transforms meal prep into a delicious and healthy experience. Perfect as a side dish for any protein or served alongside eggs for breakfast, this easy-to-make cauliflower rice is packed with vibrant vegetables, aromatic spices, and satisfying scrambled eggs. This gluten-free, dairy-free, and grain-free dish suits Paleo and Whole30 lifestyles and delivers a nutritious, low-calorie option for busy days.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Oils and Fats

  • 1 tablespoon ghee or coconut oil, split in two

Vegetables

  • 1 large red onion, diced
  • 4 medium carrots, shredded
  • 10 cloves garlic, minced
  • 3 heads of cauliflower, riced or 3 bags of Trader Joe's Riced Cauliflower

Spices and Condiments

  • 1 ½ teaspoons onion powder
  • ¾ teaspoon ground ginger
  • 1 ¼ teaspoons black pepper
  • 1 ¼ teaspoons sea salt
  • ⅓ cup coconut aminos
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fish sauce (omit for vegan)

Protein

  • 8 eggs, cooked & scrambled (omit for vegan)

Garnishes

  • Fresh parsley, chopped - for topping
  • Green onions, sliced - for topping

Instructions

  1. Prepare the pan and sauté vegetables: Heat a large sauté pan over medium-high heat for 2-3 minutes. Add half the ghee or coconut oil, then add diced onions and shredded carrots. Cook until the onion becomes translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
  2. Add the cauliflower rice: Add the riced cauliflower to the pan. Use a wooden spoon or spatula to carefully break down any clumps of cauliflower. Cook, stirring frequently, until the cauliflower softens and becomes tender, about 5-7 minutes.
  3. Season the cauliflower rice: Sprinkle the onion powder, ground ginger, black pepper, and sea salt over the cauliflower. Stir in the coconut aminos, apple cider vinegar, and fish sauce. Continue to cook on medium-high heat until the cauliflower rice reaches your preferred texture, about 7-10 additional minutes.
  4. Incorporate scrambled eggs: Add the scrambled eggs into the cauliflower mixture and gently stir for about 1 minute until all ingredients are evenly combined. Remove the pan from heat.
  5. Serve: Garnish with chopped fresh parsley and sliced green onions. Serve warm alongside your favorite meat, fish, or additional eggs for a complete meal.

Notes

  • You can use either fresh cauliflower heads or frozen riced cauliflower bags (such as Trader Joe's) interchangeably. Substitute each bag of frozen riced cauliflower for one head of fresh cauliflower.
  • For a vegan version, omit the fish sauce and scrambled eggs and consider adding extra vegetables or tofu for protein.
  • Adjust seasoning and spice levels to your taste preferences, especially the salt and coconut aminos.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Side Dish
  • Method: Stovetop
  • Cuisine: American, Chinese
  • Diet: Paleo, Whole30

Find it online: https://recipesvibe.com/paleo-whole30-cauliflower-fried-rice-recipe/